FETTUCCINE ALFREDO
Provided by Food Network
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Cook the fettuccine in a pot of rapidly boiling salted water until al dente. Drain in a colander, reserving 1/4 cup of the pasta cooking liquid.
- While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat. Add shallots and saute until tender. Add heavy cream and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from the heat.
- Return the pasta to the pot it was cooked in, set over medium-high heat along with the reserved cooking liquid. Add the butter-cream mixture and half of the Parmesan and toss to combine thoroughly. Season with salt and pepper, to taste. Sprinkle with remaining Parmesan and garnish with parsley, if desired. Serve immediately.
SMARTER FETTUCCINE ALFREDO
You will never know that this is low fat. The sauce is so creamy. With this sauce you can have alfredo sauce whenever you like instead of special occasions. I found this in my kraft food & family book. You'll love it, just try it!
Provided by children from A to Z
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta as directed on package.
- Meanwhile, combine broth and flour in medium saucepan.
- Stir in cream cheese, 2 Tbls. of the parmesan cheese, the nutmeg and pepper;
- cook 2 min., stirring constantly with a wire whisk until mixture boils and thickens.
- Drain pasta. Toss with sauce.
- Sprinkle with remaining parmesan cheese and parsley.
Nutrition Facts : Calories 295.2, Fat 8.1, SaturatedFat 4.2, Cholesterol 65.5, Sodium 145.8, Carbohydrate 43.5, Fiber 2.1, Sugar 1.2, Protein 11.7
ELAINE'S FETTUCCINE ALFREDO
This recipe came to The Times in a 2004 article about Elaine Kaufman, the founder and proprietress of the famed New York restaurant and celebrity hot spot that bore her name and where this dish was served. There is nothing fancy or complicated about it - it's glorified macaroni and cheese, really - but it is delicious and deeply satisfying. (Fun fact: Jackie O was a fan.)
Provided by Alex Witchel
Categories dinner, weekday, pastas, main course
Time 15m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Bring 6 quarts generously salted water to a boil.
- While the water heats, melt the butter in a large, deep skillet over medium-high heat. Add garlic; saute until fragrant and sizzling, about 2 minutes. Whisk the cream with the egg yolk in a bowl until blended; pour into the garlic butter. Reduce heat to medium-low; stir until hot but not boiling. Keep warm over low heat.
- Meanwhile, cook the pasta, partially covered, until al dente. (The pasta will float when it's done.) Drain in a colander, shaking out excess water, but reserve a little cooking water. Pour hot pasta into the cream mixture and toss to coat (still over low heat). Add the cheese and keep tossing gently until cream is mostly absorbed. Season with salt and pepper. If sauce is absorbed too much, toss with a little pasta water. Serve in warm bowls.
Nutrition Facts : @context http, Calories 542, UnsaturatedFat 11 grams, Carbohydrate 44 grams, Fat 33 grams, Fiber 0 grams, Protein 17 grams, SaturatedFat 20 grams, Sodium 378 milligrams, Sugar 2 grams, TransFat 0 grams
SMARTER FETTUCCINE ALFREDO
Steps:
- cook pasta. combine broth and flour in med saucepan. stir in crm cheese. cook 2min. stirring constantly until mixture boils and thickens. toss pasta with sauce, 2T of parm cheese and nutmeg. sprinkle with remaining parm and parsley. season to taste with black pepper.
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- Melt the butter in a medium saucepan over medium-high heat. Add the garlic and cook 2-3 minutes. Add the heavy cream and bring to a gentle simmer.
- Place the egg yolks in a small bowl and whisk in 1/4 cup of the hot cream, whisking constantly. Whisk the egg yolk mixture back into the pot, whisking constantly until incorporated. Simmer until the sauce is lightly thickened, about 2 minutes. Whisk the cheese into the sauce until melted. Add the lemon zest, salt, nutmeg and 2 tablespoons of the reserved pasta water.
- Remove the hot pasta from the water with pasta tongs, letting most of the water drip off, and place directly into the sauce. Stir until the pasta is thoroughly coated. Add a little more of the reserved pasta water if necessary.Serve immediately for the best consistency.
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